Chapter XV · Relevés and Entrées · No. 1214
1214—Tête de Veau à la Vinaigrette ou à l’Huile
Set the boiling pieces of calf’s head on a napkin, lying on a dish. Surround them with slices of tongue, collops of brain, and sprigs of very green, curled-leaf parsley.
Serve separately, on a hors-d’œuvre dish, without mixing them, capers, chopped onion and parsley.
Send to the table at the same time a sauceboat of vinaigrette or sauce à l’huile, prepared by mixing one part of vinegar, two parts of oil, and one part of the calf’s-head cooking-liquor, together with the necessary salt and pepper.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1214, p. 405. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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